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SUNDRIED TOMATO HUMMUS
2 cans (16 oz. ea.) chick peas
1/3 cup fresh lemon juice
2 tbsp. olive oil
3 tbsp. tahini (sesame seed paste)
2 large cloves garlic
1/2 tsp. salt
1/4 tsp. ground cumin
1/2 cup chopped sundried tomatoes
2 tbsp. chopped parsley
Drain chick peas, reserving liquid.
In blender jar, combine lemon juice, oil, chick peas, tahini, garlic, salt and cumin.
Place cover on jar. Pulse several times for about 5 seconds each to blend
ingredients. Blend on "puree - 5 " until smooth and well blended, about
30 seconds. If mixture is thick, add 2 to 3 tbsp. reserved chick pea liquid through
lid cap opening. Turn blender off.
Spoon mixture into bowl; blend in tomatoes and parsley. Serve immediately
or cover and refrigerate until ready to serve.
Serve with toasted pita wedges.
Makes about 3 cups
APPLE CABBAGE SLAW
1 large egg
1 egg yolk
1/4 tsp. dry mustard
1/4 tsp. salt
1/8 tsp. pepper
1/4 cup rice vinegar
2/3 cup vegetable oil
4 cups packaged cabbage slaw mix
2 cups coarsely chopped Granny Smith apples
1 small purple onion, chopped (about 1/2 cup)
1/2 cup coarsely chopped honey roasted peanuts
1/2 cup golden raisins
In blender container, combine 1 large egg, 1 egg yolk and 1/4 tsp. dry mustard.
Blend on "stir - 1" for 10 seconds. Add rice vinegar and blend on "stir - 1"
for 20 seconds. Remove lid cap and with blender running drizzle in vegetable
oil in slow steady stream (about 1 minute). Scrape down container.
In large bowl, combine remaining ingredients and spoon dressing over all; toss
to coat. Cover and chill about 1 hour or until ready to serve. Makes 6 servings
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TOMATO CUCUMBER SALSA
1 bunch green onions, sliced ( about 1 cup)
3 to 4 jalapenos, seeded and cut into 1-inch pieces
3 large cloves garlic
4 medium tomatoes, cored and cut into 1-inch pieces
1 medium cucumber, peeled, seeded and cut into 1-inch pieces
1/2 cup cilantro leaves, loosely packed
Juice of 1 lime
1/2 tsp. salt
1 can ( 16 oz.) black beans, rinsed and drained
In blender container, combine green onion, jalapenos and garlic. Place cover on
jar. Pulse several times for about 5 seconds each to chop ingredients.
Add remaining ingredients and pulse several times until vegetables are coarsely
chopped and mixture is blended.
Spoon into bowl. Stir in black beans. Cover and refrigerate at least 1 hour
or until ready to serve.
Serve with tortilla chips.
Makes about 4 cups
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